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MONTREAL — Those energetic card players from Calgary who call themselves The Ladies of the Best of Bridge have published yet another collection of their favourite recipes from earlier books. A total of 350 easy, workable recipes, some marked as low-fat, make up The Complete Best of Bridge Cookbook, Volume 3 (Robert Rose, $29.95). The authors have decided that old-fashioned is up-to-date, so they included a tuna casserole, crown roast of pork and shortbread, along with dishes from foreign lands like souvlaki, won ton soup and pavlova. Another spiral-bound book with the familiar hand-printed format, the new book continues to offer folksy humour throughout. Photos could be better, but these books are bought for content, not looks. Here's a recipe that should be served, the writers suggest, with tzatziki, spanakopita, Greek salad and pita bread.

Souvlaki

Serves 6

4 pounds (2 kg) lamb leg or shoulder, in 1½-inch cubes

1 teaspoon seasoned salt

1 teaspoon freshly ground pepper

1 teaspoon dried oregano

½ cup olive oil

Juice of 2 small lemons, or 1 large one

Thread cubes of lamb onto skewers. Sprinkle with salt and pepper. In a cup, combine oregano, oil and lemon juice. (These preparations may be done hours in advance.) Barbecue or broil the skewers of meat using medium heat, and basting with the oil mixture. Turn skewers as the meat browns for a total of about 10 minutes. Keep warm until ready to serve.

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Six O'Clock Solution: A Greek favourite from the Ladies of the Best of Bridge

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